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Best New Chefs

Barry Maiden

2009 Best New Chef Award Profile
Barry Maiden
Photo courtesy of Barry Maiden

Why he won Because he combines ingredients from New England and the South with French techniques to create excellent, not-quite-traditional dishes.

Born 1975 Raised Abingdon, VA

Education The New England Culinary Institute in Montpelier, VT.

Experience L’Espalier and Sel de la Terre, Boston; Lumière, W. Newton, MA.

Memorable meal “One summer on Cape Cod, we gathered littlenecks and steamers for a clambake. I stood in the water and ate my first raw oyster. I was spitting out sand, but it was incredible.” ingredient obsession Sorghum. “We make gastriques [sweet vinegar sauces] with it and use it to finish sauces.”

Menu item he’s proudest of Beef-tongue canapé. “I put shaved tongue on toast with mustard and melted Gruyère. People don’t usually like tongue—even my mother didn’t want to try it—but it sells.”

Favorite kitchen tool A Cookshack smoker. “That smoker is the reason we can make bacon. It wouldn’t be Hungry Mother without our Cookshack smoker.”

Hungry Mother
233 Cardinal Medeiros Ave. Cambridge, MA, United States
(617) 499-0090
1 recipes by Barry Maiden

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